(E,E)-2,4-Decadienal

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(E,E)-2,4-Decadienal
Skeletal formula of (E,E)-2,4-decadienal (E,E)-2,4-decadienal.svg
Skeletal formula of (E,E)-2,4-decadienal
Names
Preferred IUPAC name
(2E,4E)-Deca-2,4-dienal [1]
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.042.411 OOjs UI icon edit-ltr-progressive.svg
EC Number
  • 246-668-9
MeSH 2-trans-4-trans-Decadienal
PubChem CID
UNII
  • InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Yes check.svgY
    Key: JZQKTMZYLHNFPL-BLHCBFLLSA-N Yes check.svgY
  • InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+
    Key: JZQKTMZYLHNFPL-BLHCBFLLBF
  • CCCCC\C=C\C=C\C=O
Properties
C10H16O
Molar mass 152.237 g·mol−1
Boiling point 115 °C; 239 °F; 388 K at 1.3 kPa
log P 3.419
1.515
Related compounds
Related alkenals
 Acrolein

Crotonaldehyde
cis-3-Hexanal
2-Nonenal

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut, [2] buckwheat [3] and wheat bread crumb. [4] In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10ppm). At lower concentration, it has the odor of citrus, orange or grapefruit. It might be carcinogenic. [5] It has been used as aroma in the EU, but use restrictions apply until the required data have been submitted. [6]

References

  1. ↑ "2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.
  2. ↑ "2,4 Decadienal". USA. Archived from the original on 2008-09-07. Retrieved 2008-06-20.
  3. ↑ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
  4. ↑ Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.
  5. ↑ Louis W. Chang; Wai-Sze Lo & Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences . 87 (2): 337–343. doi: 10.1093/toxsci/kfi258 . PMID   16014734.
  6. ↑ "KOMMISSIONENS FORORDNING (EU) 2017/378 af 3. marts 2017 om ændring af bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 for så vidt angår visse aromastoffer" (in Danish). 2017-03-16.


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